Nigella's basque burnt cheesecake is a thing of beauty. The perfect ending to any lunch or dinner party.
Preheat the oven to 200C/180C Fan/Gas 6. Get out a 20cm/8in springform tin and a roll of baking paper. Unfurl a long piece from the roll, and when it looks like you’ve got enough to line the tin with an overhang of 5–7cm/2–2¾in, tear it off and press into the tin and down into the edges at the bottom. Now do the same again with a second piece, placing it perpendicular to the first so that the tin is entirely lined.
Beat in the eggs, one at a time, waiting for each one to be incorporated before adding the next. When they’re all mixed in, pour in the soured cream, beating all the while. Once that is also incorporated, you can slow down the mixer a little and then beat in the salt, followed by the cornflour, a teaspoon at a time. Remove the bowl from the mixer, scrape down the sides with a silicon spatula and give everything a good stir.
Place in the oven and bake for 50 minutes, until the cheesecake is burnished bronze on top, even chestnut brown in places, and risen, like a dense soufflé. It will, however, still be very jiggly. It’s meant to be. You’ll think it’s undercooked, but it will carry on cooking as it cools, and it should have a soft set anyway.
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